Strawberry Shortcake Sheet Cake
A delightful twist on the classic dessert, combining fresh strawberries, creamy whipped cream, and moist cake, perfect for gatherings.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups sugar
- 0.5 cup unsalted butter, softened Make sure the butter is softened to room temperature for easier mixing.
- 1 cup milk
- 3.5 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Topping Ingredients
- 2 cups strawberries, sliced Let them sit for at least 30 minutes to release juices.
- 1 cup heavy cream If using a substitute, consider half-and-half for thinner cream.
- 2 tablespoons powdered sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a baking sheet.
- In a mixing bowl, cream together butter and sugar until light and fluffy.
- Beat in the eggs, one at a time. Add vanilla.
- In another bowl, combine flour, baking powder, and salt. Gradually add to the creamed mixture alternately with milk, starting and ending with flour.
- Pour batter into the prepared baking sheet and smooth the top.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Preparing Toppings
- While the cake is baking, prepare the strawberries with a little sugar to marinate them.
- For the whipped cream, beat the heavy cream and powdered sugar until stiff peaks form.
Serving
- Once the cake is cooled, spread whipped cream over the top and add the marinated strawberries.
- Slice and serve.
Notes
This cake pairs perfectly with a scoop of vanilla ice cream or a cup of coffee. For variations, you can use different fruits like blueberries or raspberries, and add lemon zest or almond extract to the batter.